Description
A comforting and satisfying mac and cheese dish inspired by the classic Philly cheesesteak, loaded with protein and perfect for busy weeknights.
Ingredients
Scale
- 800g lean ground beef (or substitute with turkey or chickpeas for vegetarian option)
- 240g dry macaroni (whole wheat or chickpea pasta recommended)
- 140g light cream cheese
- 50g shredded mozzarella
- 20g butter (or olive oil)
- 1 tbsp minced garlic
- 100g chopped white onion
- 75g each red, green & yellow bell peppers
- Salt, pepper, paprika & chili flakes (to taste)
Instructions
- Cook the macaroni in salted water until al dente. Remember to reserve 125ml of the pasta water before draining!
- Melt the butter in a large skillet over medium heat, then sauté the minced garlic, chopped onion, and colorful bell peppers for about 4-5 minutes until softened and fragrant.
- Add in the lean ground beef (or your chosen protein) and cook for 5-7 minutes until browned. Drain any excess fat and season with salt, pepper, paprika, and chili flakes.
- Reduce heat to low and stir in the cream cheese, shredded mozzarella, and cheese slices until melted into creamy goodness.
- Mix in the cooked pasta with the sauce, adding reserved pasta water until evenly coated.
Notes
For delicious variations, try adding spinach and artichokes, jalapeños, or extra cheddar cheese. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg